Street Corn Salad

Posted on March 23, 2025

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Street Corn Salad

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  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Salad

Ingredients

Scale
  • 6 ears of corn (shucked and cleaned (~4 cups kernels))
  • 2 tablespoons avocado oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup cherry tomatoes (diced)
  • 1/2 medium red onion (diced)
  • 1/2 cup chopped cilantro

**Sauce:**

  • 1/2 cup nonfat Greek yogurt
  • 2 teaspoons hot sauce (we used Frank’s)
  • 1/4 cup crumbled cotija cheese
  • Juice from one medium lime
  • 1/2 teaspoon garlic powder


Instructions

  1. For grilling the corn, preheat the grill to 400°F. Shuck and clean the corn, then rub each ear with olive oil. Mix ground cumin, chili powder, salt, and pepper; season the corn by rubbing the spice mixture onto the kernels. Wrap all 6 ears in foil and grill over direct flames for 20-25 minutes, flipping every 5 minutes. Once done, let cool for 5-10 minutes, then cut the kernels off the cob.
  2. For stovetop cooking, heat a skillet over medium/high heat, add avocado oil, and toss in the corn. Season with cumin, chili powder, salt, and pepper. Sauté for 10-15 minutes until cooked and slightly browned. Remove from heat.
  3. While the corn cooks, prepare the sauce by mixing all ingredients in a bowl.
  4. In a large bowl, combine corn, tomatoes, red onion, and cilantro. Pour on the sauce and mix well.
  5. Serve with your favorite chips and enjoy!

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